Egg cooking is outasight!

Mustang Sally

Thanks to all of you who responded to my first posting and welcomed me to the club! I just wanted to let you know that the first cook of the bone in porkrib roast was wonderful! Took a lot longer to cook than I had planned but I think it was because I had too big of a drip pan under it... roast was on a V-rack with broiler pan under it, cooked 300-350 for 4 hours! I cooked 2 cut up chickens at 300-350 for about an hour with out the broiler pan and they were delicious and for once my grilled chicken was not requiring constant attendance due to flare-ups. I also bought a eye-of-round roast because it was on sale and looked "interesting". Never cooked one of these before. Butcher said it came from the buttocks so knew it could be tough. I also knew I could count on this forum helping me cook it and you did! I found several recipes, combined all of these and waa-lah ended up with a marvelous hunk of meat. My family was in heaven. I sprayed it with olive oil,seasoned it with Montreal Steak seasoning, put thick sliced bacon over the top, fired the egg up to 500(outside temp was 15 degrees with flurries..burr!) Put the roast on the V-rack over direct flame and then cooked it at 300-350 for about 2 hours until 135 degrees (next time will cook to just 130 degrees). Wrapped it in plastic wrap, then heavy duty foil and put in a cooler for 1 hour. drained and saved the juices, sliced very thin with electric knife. Put all the meat that wasn't devoured by the 3 teenage boys in my house and my husband and myself-poured the remaining ausjus over it. It is just perfect medium - to-medium rare and good warm or cold. My co-workers are all clamoring for a taste of the aromatic meat I have been heating up all week. Thanks again for your help.

BajaTom

MustangSally,
How big was your pork rib roast? Did y it direct or indirect? I'm doing 2 10LB's for Christmas day and any tips you can give me on time and temps will be appreciated. Thanks, BajaTom